Collard Greens, Feta, Mushroom Frittata

Fresh and easy frittata with collard greens, garlic, feta cheese, mushrooms, and dried herbs. This simple recipe is big on flavor and makes for a perfect make-ahead breakfast!

How’s your breakfast game hanging?

I admit, I tend to be routinal when it comes to my first meal of the day, but from time to time, I do love to whip out a good frittata or omelette to remind myself I’m still wild and free. Sweet Potato Home Fries or Hummus Toast anyone? Don’t mind if I do!

This frittata was a get-out-of-your-breakfast-rut-comma-Julia recipe. Packed with collard greens, mushrooms, dried herbs, and flavor-blasted with garlic and feta, this frittata is one of those instant drool fests.

For me, frittatas are a most excellent make-ahead breakfast situation. I can whip one up and eat on it for the following 4 or 5 days.

If you’re of the school of opinion that breakfast is a MUST DO, but find yourself pressed for time in the mornings before work, doing a make-ahead frittata situation can be your saving grace.

All we do to prepare this frittata is saute up the mushrooms, garlic, and collard greens. While they’re cooking, simply whisk the eggs, feta, and sea salt together. Transfer the egg mixture to the skillet, then pop the whole thing in the preheated oven. Out comes a glorious breakfast that was fun-in-the-making and tastes so fresh yet comforting.

For those of you who are trying out a ketogenic diet, or eat low-carb in general in life, this frittata is perfection. It also fits a primal and vegetarian lifestyle.

Recipe Adaptations:

Are you dairy-free or doing a round of Whole30? Simply omit the feta cheese!

Caramelize an onion for additional blissful flavor. Just note if you do this, it will add about 45 minutes to your saute time (onions take a billion years to caramelize), so work that into your morning plan.

Instructions

Preheat the oven to 325 degrees F.

Heat the avocado oil in a large oven-safe skillet (I use a 12-inch cast iron skillet) over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until much of the moisture has cooked off the mushrooms and they are deeply brown, about 8 minutes.

Add the garlic, collard greens, herbs, and half of the sea salt. Continue cooking until garlic is very fragrant and greens have wilted, about 3 to 4 minutes.

In a mixing bowl, whisk together the eggs, feta, almond milk and remaining sea salt until well-combined. Evenly pour this mixture into the skillet with the vegetables. If need be, use a wooden spoon to shift the ingredients around until it appears as though the vegetables are well-distributed.

Bake on the center rack of the preheated oven 25 to 30 minutes, or until frittata is cooked through.

Allow frittata to cool 10 minutes before slicing and serving.

Recipe Notes

*Omit the garlic for Low-FODMAP

**Replace the almond milk with half & half or whole milk if you can do dairy.